Shalu's Cooking

Pages

Broad Beans Egg Fry - Avarakkai Muttai Poriyal - This is a simple and easy side dish for lunch. As the name suggest, this stir fry/poriyal is made using broad beans and egg. If you have not heard of this combination, then you must try it out! Broad beans goes well with Egg. Just make the Broad beans poriyal as you make usually and at last just add the egg and scramble it, as simple as that! Few of us used to add grated coconut at the end but here instead of that we are going to add the egg. Here is my version of poriyal.

Mini Meal Maker Masala - Meal Maker is nothing but the soya chunks. We get this meal maker in different sizes. The one I have used for this recipe is the small ones. As we all know, soya is a healthy food which is rich in protein. We can make lot of recipes using soya and meal makers. I have made this recipe in the same way how I make chicken Masala but using less spices. Here, I have made the masala little dry, but you can make it with some gravy by increasing the amount of onion and tomatoes. This curry goes well with rice and chapati.

Gobi 65 - Crispy Cauliflower Fry, this is one of the famous dish all over India. Basically, the idea of this recipe is derived from the most popular recipe Chicken 65. I believe almost everyone love crispy fries especially kids love these recipes. We can serve this as a starter or snack or side dish. There are various versions of recipe for making this dish, the one I am sharing here is my own preparation. I am not sure, may be, someone might have already tried this recipe! I just think its my own recipe 😉.

Method
1. Cut the cauliflower into medium sized florets. Boil water in a pan and add little salt and turmeric powder. Add the cauliflower florets and allow it to boil for just 2 minutes. Switch off the flame.

2. Drain the water from cauliflower florets and keep it separately. Take a mixing bowl and add all the masalas such as ginger garlic paste, turmeric power, chilli powder, kashmiri chilli powder, garam masala powder and salt. Squeeze the juice of one lemon to it.

3. Mix everything well to make a thick paste.

4. Now add all purpose flour, rice flour and corn flour to the masala paste and mix well. Sprinkle little water while mixing to make a thick paste.

5. Add the parboiled cauliflower florets to the masala and mix it well such the masala is well coated on the florets. Marinate for about 15 minute.

6. Heat oil in a pan for deep frying the florets. Drop the florets carefully one by one into the hot oil. Fry till it is crisp in medium flame. Drain the florets from oil and transfer to a paper towel to absorb excess oil.

Yummy Crispy Gobi 65 is ready to serve. Serve it as a side dish for your meals or enjoy as a snack for your tea time 😊

Chow Chow Pachadi, this is one of the famous Kerala recipe prepared during Onam festival. This dish is a part of Onam Sadhya Menu among various other pachadis served. I love this recipe. I remember reading this recipe in some magazine and made a note of it. This recipe can be made very easily when you have the coconut milk ready in hand. We are going to use only the thin milk that is second or third extracted milk. So you can use the first milk for some other recipes like Payasam, Appam, Fish Curry etc.

Method
1. Keep all the ingredients ready to make Chow Chow Pachadi.
a. Cut the chow chow into medium sized cubes.
b. Slit the green chillies.
c. Prepare the thin coconut milk.
Put the chopped chow chow and green chillies in a pan and add the coconut milk to it.

2. Bring this mix to boil. Add required salt while it is cooking.

3. Cook till the chow chow become tender. Take a blender and blend the ingredients mentioned under 'To Grind'. Add this coconut mix to the pachadi and mix it well.

4. Take the curd in a bowl and whisk it till smooth. When the vegetable is well cooked and the water almost dries up, switch off the flame and allow it to cool to room temperature. Once cooled, add the whisked curd and mix them well.

5. Temper it with the ingredients mentioned under 'To Temper' section.

Mathi Meen Kuzhambu - Mathi Fish Curry, this curry is common is houses who buy mathi fish. Generally people avoid buying this fish due to its strong smell. But the fact is, when compared to other fishes this fish has more health benefits. Mostly, smaller fish have more health benefits than the big fishes. The recipes that I have shared here is a very common recipe which we usually do at our home using the ingredients readily available at our kitchen.

Method
1. Keep all the ingredients ready to make Mathi Meen Kuzhambu - Mathi Fish Curry.
a. Clean and wash the fish thoroughly.
b. Peel and chop the shallots and garlic.
c. Grate the coconut.
d. Soak the tamarind in warm water for about 15 minutes and extract its pulp.
e. Roughly chop the tomatoes. (Note: I have missed to take this picture 😖)

2. Add the grated coconut, red chilli powder and coriander powder to a mixer jar. Grind it into coarse paste using little water. Add cumin seeds and shallots and grind it further to make a smooth paste.

5. Add the tamarind extract and little water and bring to boil. Once it is well boiled and raw smell of tamarind of goes off, add the ground coconut paste and mix well. Allow it to cook till the raw smell of masala vanish.

6. Add in the fishes and cook till the fishes are cooked. It will hardly take 7 to 10 minutes for them to cook. Once done, add the chopped coriander leaves and switch off the flame.

Maravalli Kizhangu Puttu - Sweet Tapioca Puttu, this is one of the unique dish which my mom makes. Usually we make puttu using rice flour, ragi flour, maida etc... But this dish will be a different one from the usual puttu. We can eat this as a snack or sweet too. This will taste wonderful when it is cooked with coconut and mixed with sugar and cardamom. This dish can be made very easily with minimum ingredients.

Erode Mushroom Fry, I am not sure if someone have tried this recipe before. The idea behind this recipe is Erode Chicken curry, also called as Pallipalayam chicken. I just followed the same recipe using button mushrooms and it came out well too. So, thought of sharing the recipe here. This dish is really very easy to prepare with very few ingredients. The only time consuming job would be cleaning the mushroom, other than that this is one of the simple dish to make.

5. Add the mushroom pieces and mix well. As you cook, the mushroom will start to ooze out some water. So no need to add water while cooking. Cook till the mushrooms are well cooked and the water dries up.

6. Add the grated coconut and mix well. Once the mushroom becomes dry, switch off the flame.

Erode Mushroom Fry is ready to serve. Serve as an accompaniment with any rice items or roti items.